Saturday, 15 September 2012

The Best Beef Curry Recipe.

Since purchasing my slow cooker (in the Co op sale natch), at the tail end of  last winter, I have slowly been tweaking and perfecting some recipes. 

Today oh lucky gourmets I thought I would share my recipe for beef curry. It's a fraction of the cost of buying a take away, very low in fat with no added nasties and although I say it myself twice as tasty.

The tenderness of the meat is due to the long slow cook, but it's the adding of a few fresh ingredients that really gives it it's depth of flavour. 

Obviously you might decide to give my recipe a bash just as it is, but don't be shy about adding some of your own little favourites as extras like maybe fresh ginger.

1 packet of lean stewing beef diced in chunky pieces, enough for two greedy people.

medium sliced onion

Peppers, any colour or size chopped into chunky pieces, 1 or 2 depending on how much you like them

Fresh chillies any kind, finely chopped, add quantity to taste. I normally add 4 but only put the seeds from 2 as this is where the heat is. Best wash your hands after this bit.

Garlic finely chopped, 1 or 2 cloves

Big bunch fresh coriander roughly chopped

Small amount of oil 1to 2 tbsp

Tin tomatoes

Curry powder blend, I use Morrisons hot curry powder and I add quite a bit, but add at least 2 tbsp

Whole coriander seeds about 1 dessert spoon

Whole cardamom pods, 4 to 6

Whole cumin seeds about 1 dessert spoon

These chillies and coriander leaves are some of our first bits of produce from our recently acquired greenhouse, and all the more delicious because of it. They can also be grown on a windowsill in a warm spot (hark at me, suddenly the expert).

The How To Bit

So set up your slow cooker, don't switch it on yet though. Pour some oil into a medium size pan, add your beef pieces and brown them all over. Use a slotted spoon and transfer to your slow cooker.

Next in the residue oil in the pan, fry off your onions, peppers and chillies until they soften. Add a little more oil if you need to. Whilst they are cooking crush your whole cumin, cardamom and coriander seeds together, add to veg once they have softened.

Next add your chopped fresh coriander leaves and garlic and stir through for a couple of minutes, don't have the heat too high or the garlic will burn.

Next add your curry powder, you may need to add a little more oil now as it is important that the spices cook through a little in the oil, again don't have the heat too high.

Then all you have to do is add your tomatoes, warm everything through and finally add to slow cooker, and stir it through your beef.

I cook mine for about 6 hours on high and it is perfect. I serve it with boiled rice, raita, lime pickle and a garnish of chopped coriander leaves.


  1. I expect my slow cooker is vintage!!! I have had it so many years, but would not be without it.
    I find it wonderful if people are coming to stay or we are having visitors for a meal - e.g I can make a Moroccan lamb and apricot dish in the morning, leaving it cooking away all day, ready for the evening. Great invention.
    P.S I found you via Nilly.

    1. Hello Rosemary how nice of you to drop by, and I see you've joined as a follower, I'm super chuffed.

      Jean x

  2. Sounds amazing, but I'm making an association between the crying baby on your chopping board & the amount of hot curry powder you use. (Would it make me cry like a baby?)

    1. No Nilly, you can control the heat by reducing the number of chillies and seeds and by using a milder curry blend. The blends are great because it saves having lots of different opened spices, losing their flavour and becoming stale. Keeps everything fresh and ticketyboo. I make my curries fairly hot but I want to taste the flavours. The poor baby on the chopping board is crying because another toddler has dropped a load of saucepans onto the floor next to him and made him boo. Jean x